Born and raised in a town just outside of Glasgow, Scotland, Real Sports’ Executive Chef Jamie Robb’s life has always been surrounded by food. Jamie’s earliest childhood memories are filled with time spent in the kitchen cooking, canning, and jarring with his mother and grandmother, both of whom are chefs. At the age of 17, Chef Jamie moved to Canada and attended George Brown’s Culinary program. He has since worked in many kitchens across Southern Ontario and Alberta, including popular Italian eatery, Via Allegro and prolific Toronto dinner club, Ultra Supper Club under mentor, close friend, and now culinary director of MLSE, Chef Chris Zielinski. Real Sports’ Executive Chef Jamie Robb has been with MLSE since 2014, starting out as the sous chef for both Real Sports and E11even, where he ran the Ontario Corn Fed Beef Program for the restaurant group. Inspired by his early experiences with food and family, Chef Jamie’s philosophy to cooking is honest food, done well. He believes that food should bring a sense of happiness and nostalgia when experienced.His secret ingredient? Love. Not only love for his craft, but also taking the time to appreciate each and every ingredient in a dish and giving them the TLC they deserve to optimize their flavour potential. He believes that a measure of good food is when you can feel the love put into a dish with every bite. Jamie’s favourite thing about being a chef? To be able to support, lead, and mentor his team of aspiring chefs in a safe, inclusive and honest environment.